May 24, 2010

We ♥ Veggie Soup!

In almost five years of blogging, I don't think I've shared one single recipe here. I just don't like cooking nearly as much as I like eating so I suppose there's not much to say. But I love vegetables - just about all veggies - and this soup has turned into one of my favorite things in the whole world so I want to share the love.

1 large can of diced tomatoes in juice

1 big bottle of V8 juice

celery

You really need those first three ingredients to make this soup taste good. The rest of the veggies you add is really all about personal preference. I avoid leafy veggies because they don't hold up well in soup but I add just about everything else. Of course, these have to be FRESH. Never canned or frozen.

potatoes (with skin on)

carrots

zucchini

corn (cut raw from the cob)

asparagus

green beans

fresh peas (removed from the pod)

celery

onion

bell pepper

mushrooms

broccoli

Pour diced tomatoes and entire bottle of V8 juice into the biggest stock pot you own. Cut up all veggies into 1/2 inch cubes (the kids like to help me do this with our Chop Wizard). Saute the onion and bell pepper in olive oil and garic salt but you can add all the other diced veggies raw. We fill our pot all the way
to the top. Bring to boil then simmer for an hour or so.

After soup cools a bit, you can divide it up into single serving containers and store it in your fridge.

My kids do not like vegetables at all but I got them to eat this soup last night! Here's how I did it:

See that silver thingy in the photo above? That's a potato ricer. It's designed to smash boiled potatoes into a rice-like consistency but it smashes other vegetables to the point of being unrecognizable too. I usually use it for spaghetti sauce but decided to try it with this soup.

This works better if you get the veggies REALLY soft so I heated up some of the soup in the microwave for ten boiling/bubbling minutes then squished it through the ricer. You might be tempted to try to use a blender but that makes the soup frothy and pretty gross. Use the potato ricer. It's nicer... plus, it's kinda fun.

Then I garnished with some goldfish crackers and they slurped it right up!

I still smile when I look at that list of vegetables and realize that my
kids ate THAT! :)

Posted by donna at 09:27:52 AM

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We ♥ Veggie Soup!

In almost five years of blogging, I don't think I've shared one single recipe here. I just don't like cooking nearly as much as I like eating so I suppose there's not much to say. But I love vegetables - just about all veggies - and this soup has turned into one of my favorite things in the whole world so I want to share the love.

1 large can of diced tomatoes in juice

1 big bottle of V8 juice

celery

You really need those first three ingredients to make this soup taste good. The rest of the veggies you add is really all about personal preference. I avoid leafy veggies because they don't hold up well in soup but I add just about everything else. Of course, these have to be FRESH. Never canned or frozen.

potatoes (with skin on)

carrots

zucchini

corn (cut raw from the cob)

asparagus

green beans

fresh peas (removed from the pod)

celery

onion

bell pepper

mushrooms

broccoli

Pour diced tomatoes and entire bottle of V8 juice into the biggest stock pot you own. Cut up all veggies into 1/2 inch cubes (the kids like to help me do this with our Chop Wizard). Saute the onion and bell pepper in olive oil and garic salt but you can add all the other diced veggies raw. We fill our pot all the way
to the top. Bring to boil then simmer for an hour or so.

After soup cools a bit, you can divide it up into single serving containers and store it in your fridge.

My kids do not like vegetables at all but I got them to eat this soup last night! Here's how I did it:

See that silver thingy in the photo above? That's a potato ricer. It's designed to smash boiled potatoes into a rice-like consistency but it smashes other vegetables to the point of being unrecognizable too. I usually use it for spaghetti sauce but decided to try it with this soup.

This works better if you get the veggies REALLY soft so I heated up some of the soup in the microwave for ten boiling/bubbling minutes then squished it through the ricer. You might be tempted to try to use a blender but that makes the soup frothy and pretty gross. Use the potato ricer. It's nicer... plus, it's kinda fun.

Then I garnished with some goldfish crackers and they slurped it right up!

I still smile when I look at that list of vegetables and realize that my
kids ate THAT! :)